10slicescrusty breador baguette cut into ½ inch or 1.2 cm thick slices.
1pound(500grams)tomatoesany variety as long as they are ripe
3tablespoonsextra virgin olive oil
2tablespoonsbalsamic vinegar
2clovesgarlic1 for mixture, 1 for rubbing on bread
15leavesfresh basil
1teaspoonsalt
¼teaspoonpepper
Rinse 1 pound tomatoes, dry them, then cut them into small dice.You can discard half of their liquid if they are very watery.
To a mixing bowl, add the diced tomatoes, 3 tablespoons extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 clove of grated or crushed garlic, 1 teaspoon salt, ¼ teaspoon pepper, and 15 leaves fresh basil (chopped).
Toss until well combined, then taste and just for salt.Let mixture marinate at room temperature for about 10 - 15 minutes.
In the meantime, slice the bread into 10 to 12 half-inch thick slices (1.2 cm).Arrange the bread on a baking sheet or grill rack and toast it in the oven with the broiler function until golden and crunchy.You can turn the slices to broil them on both sides for extra crunchy bread.
While the bread is still warm, rub it with fresh garlic to infuse it with garlic flavor.
Top each slice with one or two tablespoons of tomato mixture. Don't add too much of the liquid at first. You can sprinkle some on the slices rights before serving the bruschetta.
Serve on a platter or cutting board as an appetizer, snack, aperitivo, or crunchy and healthy dinner.